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vacuum sealer

post #1 of 4
Thread Starter 

I have not done the hot water bath in 5 years used the vacuum sealer with the wide mouth jar sealer. It works great. I'am wondering why you have to

ref.the pickles if you use the jar sealer ?

post #2 of 4

Because botulism can and might grow in the jar...  Water bath canning is ONLY for acidic foods....  botulism can't grow in acidic foods..  a vacuum sealer does not adequately remove all oxygen for preserving as well as pressure canning... 

 

You should get a US gov't preserving foods booklet or us the internet and only use gov't approved methods....

 

 

http://nchfp.uga.edu/

post #3 of 4

Holy cow.

 

Your saying you vac seal then leave un-refrigerated?

 

That sounds dangerous to me.

 

Al

post #4 of 4
Thread Starter 

I do pickles, kraut, jelly  and salsa all that way 

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